Dim Bhurji

1. 1
   prep · ~1 min

   Beat the eggs.

   1.Crack 6 eggs into a bowl.

   2.Add 1 pinch of salt and beat lightly with a fork until whites and yolks are just combined. Do not overbeat.

   TIPStop when you see no streaks of egg white — overbeating makes the scramble tough.
2. 2
   saute · ~5 min

   Sauté the onions.

   1.Heat mustard oil in a kadai over medium heat until it reaches smoking point, then reduce heat.

   2.Add chopped onions and sauté until soft and translucent, about 4 minutes.

   TIPLet the mustard oil smoke briefly — this removes its raw pungency and adds a characteristic Bengali aroma.
3. 3
   saute · ~5 min

   Cook the tomatoes and aromatics.

   1.Add grated ginger and slit green chilies; sauté for 30 seconds until fragrant.

   2.Add chopped tomatoes, turmeric powder, red chili powder, and cumin powder.

   3.Cook until tomatoes turn soft and mushy and the oil starts to separate, about 3 to 4 minutes.
4. 4
   saute · ~3 min

   Scramble the eggs.

   1.Pour the beaten eggs into the pan.

   2.Let them set for 20 seconds, then start scrambling gently with a spatula.

   3.Keep stirring and breaking the eggs into small soft curds until just cooked through — about 2 to 3 minutes.

   TIPTake the pan off the heat while the eggs are still slightly glossy — carryover heat will finish cooking them. Overcooking makes them rubbery.
5. 5
   garnish · ~1 min

   Finish and serve.

   1.Sprinkle garam masala and mix once.

   2.Turn off the heat and transfer to a serving bowl.

   3.Garnish with chopped coriander leaves and serve immediately with roti or toasted bread.

Cuisines we love